Wednesday, July 04, 2012

Almond Cake

It is so difficult to go back into my blogging mojo after being away from my blog for so long. My sister and I just got back from our vacations and man; we did enjoy ourselves very much. I never thought I get to visit so many beautiful places in such a short amount of time especially Yellowstone National Park at Wyoming . Carlos and I drove past this state during our cross country trip but we didn’t stop to do any sightseeing as we were rushing for time. I am glad I get to visit it this time around. If any of you have a chance, please do visit this place. You will never regret it.

Anyway, back to this cake. I baked it some time ago and only get to post it now. I like the tight crumbs texture with a light hint of lime of this cake.

1. Combined flour, almond meal, salt and baking powder. Mix well and set it aside. Line and greased an 8” x 8” square pan. Pre-heat oven to 350 degree F.
2. Cream sugar and butter until light and creamy. Add in the eggs, one at the time and beat until well combined. Add in the zest, vanilla or almond extract. Mix until combined,
3. Turn down the mixer to low speed, and add in the flour mixture and lastly the milk. Mix until combined.
4. Pour batter into the baking pan, spread it evenly. Sprinkle with the sliced almond. Press it down lightly with a spatula.
5. Bake for 50-55 or until wooden pick comes out clean when tested. Let it cool in pan for 15 minutes before removing it from pan .Cool completely before cutting into it.

Note:By the way, all the baking temperature stated here are in Fahrenheit. All ovens are different, that including the size of it and brand so the baking time stated here is just a guide. I received a very NASTY comment recently saying thanks to me that her cake got burned in half an hour. I can’t control how your oven works. Even I have to learn each time I work with a new oven.

22 comments:

Hi GertI love your recipes and any reasonable person will know that even we have to make adjustments with the ingredients (depends on flour adjust the liquid, etc). Tell the person to get an oven thermometer or better still stop baking! :)Leen

Seriously, why must people be nasty when others have kindly shared their recipes for free online. Every oven is different, even if it's the same brand and model. It is important to get to know your own oven. Same thing with ingredients too, could be the same brand of flour but each batch is different.

Hi, find you in the internet.. nice to meet you. Love to see ur blog and the photos ur snap all so nice. Feel free to become my follower and join in my blog. I just new www.yiisansweetlife.blogspot.comThanks.

gert, regarding your last note in the post..why people just want to do that..i always think we are all here to share and learn and of course we are open to negative comments but if really nasty ones come by, i dont think it's really nice.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
If you have any suggestions or comments please feel free to do so, If you’re feeling shy or have a question about a recipe, drop me a line instead. My e.mail address is at my profile.
To know more about my life you can always hop over to my other blog.